You will need a lamb-shaped cookie cutter. Otherwise you will have to make Limey Stars or Limey Hearts or Limey Christmas Trees, which should taste just as delicious but not be quite so alliterative.
½ cup sugar
2 Tablespoons finely grated lime zest
1 ½ cups powdered sugar
¼ cup fresh lime juice (about 4 limes)
1 teaspoon pure vanilla extract
¾ cup unsalted butter, softened
1 ¾ cups, plus 2 Tablespoons flour
2 Tablespoons cornstarch
¼ teaspoon salt
for tossing, also for rolling out
1 cup powdered sugar for dusting
- Whisk granulated sugar and lime zest. Add powdered sugar.
- Cream together butter and sugars.
- Add lime juice and vanilla.
- Sift together flour, cornstarch, and salt. Add to butter mixture.
- On work surface, sprinkled lightly with powdered sugar-salt mixture halve dough. Flatten each half into a 10-inch disk and wrap each in plastic. Freeze until firm, about 30 minutes.
- Preheat oven to 325°.
- Working with 1 half at a time, roll out dough on parchment paper to ⅛ inch thick. Cut shapes from dough with cookie cutter. Space 1 inch apart on baking sheet lined with parchment. Wrap scraps in plastic and freeze 30 minutes; re-roll and cut shapes.
- Bake cookies, rotating sheets halfway through, until barely golden, about 10 minutes (13 minutes if baked at 300°). Let cool slightly, on wire rack 8-10 minutes.
- While still warm, gently toss each cookie in small bowl of powdered sugar-salt mixture, coating both sides.
- Cookies can be refrigerated in airtight containers up to 2 weeks. Can be frozen.